Catering to your aircraft in Fairfield.
Travis Air Force Base is a military field in Solano County, so a civil arrival at KSUU is a rare event on the ramp. We pack for the crew who will carry the order past the gate and into the drawer, with Fairfield's produce on the plate.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Out of Fairfield, the food of California does the talking. A private jet menu here leans on Dungeness crab, Delta pears, Suisun Valley citrus, sourdough from the Bay Area and olive oil pressed in the Central Valley. The inflight menu keeps the fruit separate from the cheese board, because crushed figs in a drawer are a bad surprise.
Private jet food in California means seasonal produce first. Local specialities from Solano County and the Sacramento Delta (tomatoes, almonds, stone fruit, rice) fill the private jet platters, while gourmet inflight meals and private jet snacks are chosen for the aircraft's galley, with the sauce kept in its own pot.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Travis Air Force Base is a military field in Solano County, so a civil business jet arriving at KSUU is the exception on the ramp, and the galley brief starts with who is allowed to reach the aircraft. Private jet catering here is packed for the crew who will carry it past the gate and put it in the drawer. Inflight catering for these rare civil arrivals, whether in-flight catering for a charter or aviation catering for a positioning leg, is confirmed with your handling agent first. Business aviation catering for a state or diplomatic mission needs the same clearance, and diplomatic flight catering follows protocol before anything is cooked. Executive jet catering and cabin crew meals are packed to the aircraft's galley, not to the menu.
Business jet catering at KSUU starts with the brief: who is flying, in which aircraft, and which clearance the handling agent has. Corporate jet catering and VIP flight catering for a charter flight catering run are built to the galley, with luxury inflight catering offered cold or oven-ready. A private jet chef writes a bespoke menu around Fairfield's seasonal produce and what the galley can hold.
Travis is one of the bases where state visit aircraft arrive, and that is where government flight catering is tightest. Head of state flight catering and VIP aviation catering are traced from kitchen to aircraft, with a named team and discretion throughout. For a state visit aircraft catering order, we need the clearance before the menu.
Travis Air Force Base serves crews who often fly in on short notice from other states, so special meals here are a procedure, not a label. Kosher and halal dishes travel sealed, vegan and gluten free plates come with their own board, and allergen free trays are packed apart from the main order. Kids meals are written on a separate card. In California kitchens the usual hiding places are nut oils, sesame and shellfish stock, so we trace those first.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
A crew stuck at Fairfield for a long duty day needs food that holds: crew catering here means crew meal boxes packed cold, with a hot option on request. Crew meals, flight crew meals and pilot meals are ordered with the flight and invoiced as usual. Cockpit meals are easy to eat, and different meals for pilots can be arranged. Cabin crew meals come in the same box, labelled apart.
FBO catering at Travis Air Force Base means catering delivery to the FBO or the general aviation terminal that the base approves, since a military field restricts who reaches the ramp. Ground handling catering is cleared through your handling agent, and handling agent catering here is a matter of access first: the van, the gate check and the walk to the aircraft all go through them. The order is handed over at the aircraft on your slot.
Galley catering for a civil aircraft at KSUU depends on the type: a light jet takes boxes through the door by hand, while a larger cabin may need airside catering delivery with a high loader to the service door. We confirm the aircraft type, then plan the aircraft provisioning around its galley, with the carts and containers sized to the door.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Travis Air Force Base, at Fairfield in California, is a large US Air Force airlift base in Solano County, and airport catering for civil traffic here is the exception. General aviation is limited, FBO services are arranged through the base, and ground handling services are confirmed on every visit.
Business aviation at Travis is rare and by approval, a business aviation hub in name only. Inflight catering and in-flight catering for those civil arrivals, aviation catering for a positioning leg, and business aviation catering for a charter are all confirmed with the handling agent. Executive jet catering and diplomatic flight catering follow protocol, and cabin crew meals are packed in the same order.
Travis Air Force Base is a US military installation, so civil flights need prior permission and all deliveries are subject to base security checks. US customs and agricultural rules apply to food arriving from abroad, with fresh fruit, meat and dairy the usual refusals. We order locally so the galley is stocked without an inspection problem.
Average rating from the cabin crew and pilots we cater for.
“Packing poached fish with steamed rice for 4 passengers at Travis Air Force Base needed careful thought, especially given a short ground stop. I want a private jet catering company to understand final order confirmation, and this order gave us a useful starting point. Our handling contact received the order details from The Galley Girls, including how the fruit plates had been grouped. The sauces went straight to the right colleague instead of circulating between several people during the turnaround.”
“On this departure from KSUU, 8 passengers had chosen a selection of petits fours and sandwiches, and a short ground stop needed to be reflected in the order. When comparing private jet catering companies, I would look closely at portion planning after this experience. I needed the snack boxes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The main courses remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Working around different crew meal preferences at SUU, I asked for roasted chicken and seasonal vegetables in portions appropriate for our 7 passengers. The Galley Girls prepared the crew provisions for assembly in the galley, with the accompanying elements easy to locate. Keeping the sauces aside until service helped preserve the presentation while we dealt with the boarding tasks. My search for "private jet catering near me" led to a practical conversation about crew briefing.”
How much does private jet catering cost out of Travis? Crew duty time drives it more than the passengers do: a long ground wait means extra pilot meals and drinks stocked in the cabin. Chilled platters are the economical choice, a hot rice bowl or seared salmon sits higher, and local seasonal items such as stone fruit move with the harvest.
At a military field like KSUU, lead time is mostly about access: the handling agent has to clear the delivery to the aircraft. A quick turnaround favours chilled platters and a single oven dish. We take last-minute orders, so a late call is not a problem.
Local products such as Suisun Valley stone fruit or Vacaville walnuts are domestic items, so customs does not touch them on a US departure. On an international arrival, any leftover fresh fruit is declared. We pack accordingly.
You can bring your own food on board, but US customs and agricultural rules limit what may enter from abroad: fresh fruit, meat and dairy are the usual refusals. For a flight arriving at KSUU from outside the country, we advise ordering locally. Anything you bring in is inspected.
A charter does not include the food. At SUU a smaller aircraft means a lighter order and a larger one a fuller menu, but both are ordered and invoiced apart from the charter.
Tail, pax and diets — a flight attendant takes it from there, day or night.
